wonderful weddings
Invitations These Jewish Grandmas
Narrated Their Grandchildren’s
Wedding video
Stationery Calligraphy
Discounts Les Femmes
157 Manor Road
Huntingdon Valley, PA
EVELYN FRICK | HEY ALMA VIA JTA
W 19006
215-938-1440 Sarah and Erica dancing at the wedding
Recently, newlyweds Erica Rabner
and David Gorvy got some of their
family to say what they really thought
of their wedding, sans fi lter. More spe-
cifi cally, the couple asked their Jewish
grandmothers to provide commentary
on their wedding video. Luckily for us,
they fi lmed the whole thing.

See Weddings, Page 23
Photos courtesy of Erica Rabner and David Gorvy
Fax: 215-938-0421
eddings should be a time
to celebrate love, life and
the commitment of two
individuals to each other. Aside from
the occasional “Th e Graduate”-level
hijinks, they usually are.

However, weddings are also a time
when people don’t oft en express every-
thing they’re feeling. For example, the
happy couple might be enjoying the
party, but inwardly they’re also prob-
ably stressed, exhausted and hungry.

Or family members might be excited to
celebrate the marriage of their beloved
relatives, but the drama of family poli-
tics are at play under the surface.

20 MAY 26, 2022 | JEWISHEXPONENT.COM



food & dining
F TAY-SACHS
REE Pantry Dinners
& CANAVAN
SCREENING KERI WHITE | SPECIAL TO THE JE
L ast week I came home from a
work trip after eating mediocre
hotel food for two days. It was
late, I was tired and the last thing I
wanted was to go out to eat.

The cupboard seemed bare, but I was
loathe to head to the store, so neces-
sity became the mother of invention.

I scoured the pantry and found an
onion, some garlic, a can of chickpeas
and some dry pasta. Then I checked the
fridge and, lo and behold, found a half
jar of sundried tomatoes in oil, a small
amount of Parmesan cheese and a bit
of white wine.

OK, I thought: I can work with this.

And the dinner was delicious.

Now, I grant you, many people will
not have a half jar of sundried toma-
toes in the fridge as a random item that
made a lovely addition to my simple
pasta recipe, but I bet you have some-
thing offbeat that can jazz up this
type of dish. Olives? Artichokes? Some
frozen spinach? And if all else fails, go
with the chickpea/onion/garlic combo,
which is simple and delicious.

The second dish below is another
pantry meal — rice, lentils, onions
and a few spices. Mujadara is a typical
Levantine dish that varies from family
to family, region to region in terms of
spices and slight variations, but the
basic preparation is the same. It’s sim-
ple, economical, filling, vegan, pareve
and gluten-free and can be a meal or a
side depending on personal preference.

In my house, we call these types of
dinners “Stone Soup” after the classic
children’s tale where the whole town
claims to have no food to prepare a
proper meal, and a stranger offers a
recipe for “stone soup,” which encour-
ages each villager to contribute a little
something. A carrot here, an onion
there, some rice, some beans and, sud-
denly, the whole community is enjoy-
ing a bowl of goodness.

“Stone Soup” Pasta
Phot by Keri White
Serves 4
As noted above, you can swap out
ingredients you have on hand —
white beans for the chickpeas, a can
of tomato paste or artichokes for the
CALL (215)887-0877
FOR DETAILS
e-mail:ntsad@aol.com visit: www.tay-sachs.org
Screening for other
Jewish Genetic Diseases
also available.

This message is sponsored by a friend of
Nat’l Tay-Sachs & Allied Diseases
Association of Delaware Valley
sundried tomatoes, some vegeta-
bles, olives, capers, et cetera.

1 onion, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried oregano
½ cup sundried tomatoes in oil
1 15-ounce can chickpeas, drained
½ cup white wine, broth or water
¼ cup grated Parmesan cheese
1 pound pasta, cooked al dente
Bring a large pot of salted water
to a boil.

In a large skillet, heat the oil and
saute the onion and garlic until fra-
grant. Add the spices, tomatoes and
chickpeas, then add the wine and
simmer to reduce for about 8 min-
utes while the pasta water comes
to a boil.

Cook the pasta to al dente (one
minute less than the package
instructs), reserve ½ cup of cooking
water, then drain and pour it into the
skillet with the chickpea mixture.

Toss well, add the pasta water to
spread the sauce around and add
the cheese before serving. JE
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Dining & Food
JUNE 9
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